Monday, December 15, 2014

Cinnamon Bun Oatmeal Breakfast Cookies

Last week, I saw a recipe for Cinnamon Roll Oatmeal Breakfast Cookies on Lynn's Kitchen Adventures. I love Lynn's baked oatmeal recipes, so I had to try these cookies, but decided to cut out some of the sugar, add some flax and more cinnamon, and make a thicker glaze to ice the cookies with.

I just managed to squeeze 12 large cookies onto my baking sheet. Thankfully, they barely spread while they were baking.  

I think I like these breakfast cookies better than the Cinnamon Roll Baked Oatmeal I love so much, and they have fewer calories. With the ingredients I used, each cookie is about 190 calories.  

Cinnamon Bun Oatmeal Breakfast Cookies


3 C gluten free quick cook oats
1 C lowfat milk
6 T (82 grams) light brown sugar 
2 large eggs
2 T unsalted butter - melted
1/4 C ground flaxseed meal
2 tsp baking powder
2 tsp pure vanilla extract
1 1/2 tsp cinnamon
3/4 tsp kosher salt


1/2 C (58 grams) powdered sugar 
1 T heavy cream
1 tsp milk + more if needed
1/8 tsp cinnamon 


Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.  

Combine all the ingredients together in a large bowl, except the ingredients for the glaze. Mix well, then spoon the batter onto your cookie sheet, forming 12 cookies.  

Bake the cookies for 10 minutes, then allow them to cool for 10 minutes on the baking sheet.  

Combine all the ingredients for the glaze in a small bowl. Stir well, then spread a small amount on each cookie. The glaze should be thick and spreadable, like frosting. Add more milk if needed.   

Recipe Notes

I use GF Harvest quick oats, and Bob's Red Mill Golden Flaxseed Meal.  

I froze all my leftover cookies, layering them between sheets of parchment paper. I will reheat them in the microwave on defrost for 60 to 90 seconds before serving them.  

November 6, 2019 Update

Tonight, I made this recipe with a few changes. For the cookies, I used coconut palm sugar instead of brown sugar, half & half instead of milk, and avocado oil instead of butter. I did not have any heavy cream, so I used 1 tablespoon of half & half instead of the heavy cream and milk in the glaze. Because the cookies were thicker, and did not spread as much, I cooked them for 12 minutes. They turned out great!


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